James Martin cauliflower couscous recipe

James Martin’s cauliflower couscous with maple syrup dressing

The perfect summer barbecue salad to accompany your meat feast!

By , 06 June 2016
James Martin’s cauliflower couscous with maple syrup dressing
  • Ready in: 15 mins
  • Serves: 10
  • Price: 89p per serving

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Nutritional Info
Each 147g serving contains
  • Energy 594KJ 209KCAL
    10%
  • Fat med
    10.6g
    15%
  • Saturates low
    1.2g
    6%
  • Sugars med
    17.1g
    19%
  • Salt low
    <1g
    0%
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
Ingredients
  • 1 large caulifower, core removed and broken into florets
  • 150ml maple syrup
  • 6tbsp white wine vinegar
  • 1 heaped tsp curry powder
  • 100g shelled pistachio nuts, roughly chopped
  • 100g toasted flaked almonds
  • 100g chopped dried apricots
  • 80g pomegranate seeds
  • 1 bunch of spring onions, trimmed and sliced
  • 3tbsp chopped fresh mint leaves
  • 3tbsp chopped fresh coriander leaves
  • cracked black pepper to serve
Method
  • Place cauliflower into a large food processor and blitz.

  • To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.

  • Stir for 1 to 2 minutes then take off the heat.

  • Pour this mixture over the cauliflower and stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.

  • To serve, pile the cauliflower salad onto a large serving platter.